Sundubu

About the dish

The soft transformation of the soybean. Sundubu is soy curds scooped before they set, prized for their silky texture. Simmered in chili oil with an egg cracked in, spicy sundubu-jjigae has become a national stew enjoyed by all.

Key ingredient

Tofu (dubu) — quality protein in which soy protein is concentrated and easily absorbed; isoflavones ease menopausal symptoms and help support bone health; low-calorie and high-protein, well suited to dieting. In season year-round; mainly from Chodang, Gangneung.

Ingredients

Main: soft tofu, clams or pork, egg, zucchini, onion, scallion · Seasoning: chili powder, chili oil, minced garlic, salted shrimp

Simple recipe

1. Heat perilla oil in an earthen pot and fry chili powder and garlic into chili oil.
2. Add minced pork or seafood and stir-fry.
3. Pour in stock and spoon in large pieces of soft tofu.
4. Season with salted shrimp and soup soy sauce.
5. Crack in an egg, add scallion, and simmer.

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A Glass · Traditional pairing